How to Crack an Egg the Right Way

Kelsey MuellerJune 26, 2018

Peggy WoodwardJune 26, 2018

Taste of Home

Our Test Kitchen cooks share the pro's secrets to cracking eggs without making a mess.

My 5-year-old niece loves to bake, but there’s one task that makes her crinkle her nose—cracking an egg. She reasonably protests that the egg makes a mess, meaning she has to pause her baking to wash her hands (not a beloved task). Psst! These recipes are super-easy for kids to make.

I can relate. Though I bake bread every week—sourdough, of course—I still groan at the task of cracking eggs, tweezing out the tiny shells that spill into the batter (which always seem impossibly stuck in the egg white, as though it’s lava—what’s up with that?), and, yes, washing my hands and wiping the counter once I’m done. On TV and in movies, the egg doesn’t seem nearly so finnicky. With two fingers, chefs crack the egg, tossing the crumpled shells aside like magicians flinging away silk handkerchiefs. Audrey Hepburn cracks dozens of eggs in Sabrina; I doubt that Julia Child paused in making her cakes to wash her hands.

Determined to improve, I asked our Test Kitchen cooks to share the pro’s secrets to cracking an egg with no fuss and no muss. They shared their three favorite techniques:

Beginners: Crack on the Countertop

No shame in using this basic method: Our Test Kitchen cooks use it as their default.

How to do it:

Imagine that the egg is standing upright. The middle or equator of the egg, where it might wear a belt, is its weakest point. You want to target this area when cracking.

Gently but firmly grasp the egg. Rap it against the countertop, so its side lands squarely against the surface. Be calm and confident. It’s better to give it one sharp tap than several gentle, tentative cracks. Multiple hits can increase the risk of shattering the shell into lots of small pieces. You ideally want one larger split. That said, don’t overdo it, either. Smashing the egg too hard can crush the shell, making it nearly inevitable that you’ll wind up with shell in your egg. Not fun.

Once the shell breaks, you’ve got to work the opening to release the egg. Use your thumbs to press inward and separate the shell, then pour the yolk and white from the shell into a bowl.

Test Kitchen Tip: Did you drop eggshell into your eggs? Fish out the pieces with one of the shell halves instead of your finger – shell tends to stick to shell.

Why not crack the egg on the rim of a bowl?

My mom always used the rim of a mixing bowl to crack her eggs open. But, this method increases the risk of small pieces of shell falling into the bowl. Why? First (and most obvious), because you’re cracking it right over the bowl, so that if the egg shatters, that’s where the pieces will fall. The method also breaks apart the thin skin just below the surface of the shell, meaning that the tiny shards won’t stay stuck to the egg. When you crack the egg on a flat surface, like a countertop, the membrane remains intact, and will help hold the small shell pieces when you break the shell open and let the egg fall into your bowl.

Test Kitchen Tip: Crack eggs one at a time into a separate small cup or bowl before adding them to the rest of your ingredients. That saves you from accidentally adding bad eggs to a batter, spoling all your ingredients. It also makes it easier to fish out a shell if any does fall in.

Intermediate: Hit 2 Eggs Together

Nothing like a display of simple physics to impress your friends and family. In this method, you’re going to crack one egg by hitting it against another. The trick? The other egg won’t break.

Here’s how to do it:

Hold an egg in each hand. Tap the eggs together (again, tap at the equator, where it’s easiest to break the egg). One egg will be cracked.

As before, use your fingers to split open the eggshell, then pour the yolk and white out into a bowl.

Once you’ve cracked all your eggs but one, crack the final egg against the countertop.

Advanced: 1-Handed Egg Crack

Test Kitchen Tip: This method may be the most satisfying, but it isn’t the tidiest. Plus, it has a higher likelihood of dropping shell into your bowl. If that happens, remember to use one of your shell halves to scoop out the pieces for easier collection.

Here’s how it’s done:

First, hold the egg in one hand. Position your fingers so your thumb and index finger are on one side of the equator, and your middle and ring fingers are on the other (your pinky can just hang out at the end). You’re going to pull your hand apart to open the egg, so this hold is important.

Ready? Sharply crack the egg against the side of a bowl.

Immediately pull the eggshell apart using your thumb and middle finger. Use a smooth, sure motion, and the egg will plop triumphantly out of the shell.

With this technique, practice makes perfect, and if you make enough cakes (or cookies, or souffles…) you might one day be able to crack an egg in each of your hands at once.

Then again, there’s no shame in rapping it against a countertop and relishing the speed and ease of a slime-free baking session.

My famous bread pudding is a sweet way to make use of the day-old dinner rolls that didn’t get gobbled up at Thanksgiving. The combination of the soft pudding with the sweet, velvety smooth sauce is a match made in heaven. —Anita Geoghagan, Woodstock, Georgia

The great thing about frittatas is that I can make them with whatever I have available in my garden and in the pantry. This version uses spring produce to its advantage. Roasting really intensifies the natural sweetness of the asparagus and onion, and the earthiness of the potatoes. —Trisha Kruse, Eagle, Idaho

It's a challenge to be creative with breakfast every morning, and I like to come up with fun foods the kids will love. This is a great recipe for the kids to join in and help make for breakfast. It's also convenient to make ahead and freeze for a weekday. —Melissa Pelkey Hass, Waleska, Georgia

One of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California

I use these shiny beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices work well in bread pudding or for French toast. —Jennifer Newfield, Los Angeles, California

These pretty spirals would be perfect for a buffet of international hors d'oeuvres. They remind me of sushi. The dipping sauce is an exotic accompaniment to this fun finger food.—Roxanne Chan, Albany, California

I think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and the perfect indulgence on a hot summer afternoon. —Martha Self, Montgomery, Texas

When I want a brunch recipe that has the crowd appeal of scrambled eggs but is a little more special, I turn to this dish. The Parmesan sauce is simple but rich and delicious.—Deb Williams, Peoria, Arizona

This pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. —Jo McFarland, Sterling, Virginia

This is one of my favorite comfort foods for breakfast or even a quick dinner. I like to make it with lime salsa. But if you're looking for something with more kick, use hot salsa or add some chipotle pepper. —Aysha Schurman, Ammon, Idaho

Inspired by a favorite ice cream flavor, I created this make-ahead recipe to free up some time in the kitchen. You can also serve this as a custard if you choose to not caramelize the top. —Eleanor Froehlich, Rochester, Michigan

Sun-dried tomatoes and sausage add lots of texture and flavor to this gooey casserole. We've even enjoyed it reheated after a night game at our local college. It's always a winner in my book. —Nancy Murphy, Mount Dora, Florida

I try to incorporate nutritious sweet potatoes in my meals as often as possible, especially with breakfast! This recipe originated with the purpose of feeding my family a healthy, hearty breakfast... and it worked! —Jeanne Larson, Mission Viejo, California

We always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you’ve got scrambled egg bread. We first made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California

No other dessert has wowed family and friends the way this stunning crepe cake did the first time I made it. A showstopper in every sense of the word, it features layers of tender chocolate crepes and rich white chocolate buttercream frosting draped in a semisweet chocolate ganache. —Tina Sawchuk, Ardmore, Alberta

As a teacher, you attend many meetings and also have special celebrations with rest of the staff. The other teachers a very fond of this treat and often request that I bring it to our functions. — Jackie Milliken, Pittsboro, North Carolina

The subtle blend of fine herbs doesn’t overtake other flavors in these omelets—it enhances them. Garnish with extra herbs or shredded Asiago cheese for a special breakfast, lunch or dinner.—Lee Lockwood, Maybrook, New York

I like to spend as much time as I can with my guests when they stay with me for the holidays, so I rely on make-ahead recipes to help make that happen. Because most overnight brunch casseroles are so similar, I came up with a breakfast bruschetta for a fun change of pace. —Judi Berman-Yamada, Portland, Oregon

When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for eight, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia

Bread pudding is usually considered a dessert. But this rich and savory version packed with spinach, artichokes and cheese is a perfect side for both dinner or brunch. —Kathleen Fraher, Florissant, Missouri

Onion lovers are sure to be asking for second helpings of this appetizing tart - it uses two kinds of onions! Parmesan and feta cheese, nutmeg and hot pepper sauce enhance the flavor nicely. With its quiche-like filling, the dish is ideal for a brunch or buffet. -Christine Andreas, Huntingdon, Pennsylvania

My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. —Lynne Keast, Monte Sereno, California

What a tasty way to start a morning! This frittata is enriched with asparagus, potatoes, peppers, herbs and a wonderful blend of cheeses. Serve with a side of seasonal fruit. —Toni Donahue, Westerville, Ohio

This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are nearly endless! —Lauri Knox, Pine, Colorado

I've developed a strong interest in cooking over the years. As a matter of fact, I came up with this casserole as a special breakfast for our daughter when she was home for a visit. —Steve Heaton, Deltona, Florida

Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like pound cakes. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin

People say, "Wow!" when they taste these flavorful tangy deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. —Ruth Roth, Linville, North Carolina

In college, my best friend and I debated whose mom made the best potato salad. Turns out they were almost identical! Even though I've since tweaked our recipe, it still takes me home again. —Ellie Martin Cliffe, Milwaukee, Wisconsin

When you're short on time and scrambling to get a meal on the table, this recipe is "eggs-actly" what you need. There's a short ingredient list, and cooking is kept to a minimum. Plus, with green pepper and tomato, it's colorful. —Taste of Home Test Kitchen

More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois

Running a bed-and-breakfast keeps us busy. Once in a while I get creative and try to improve on an already good dish. That's how I came up with this one. It's a favorite among our guests.—Ellen Berdan, Salkum, Washington

Shakshuka is a dish of poached eggs with tomatoes, peppers and cumin. I learned it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta

We had a family reunion for 50 relatives from the U.S. and Canada, and it took four pans of this hearty, five-ingredient omelet to feed the crowd. Fresh fruit and an assortment of muffins helped round out our brunch menu.—Betty Abrey, Imperial, Saskatchewan

Zap one of these frozen burritos in the microwave and you'll stave off hunger all morning. This recipe is my family’s favorite combo, but I sometimes use breakfast sausage instead of bacon. —Audra Niederman, Aberdeen, South Dakota

I love the versatility of egg salad, especially with this recipe. You can serve it on a nest of mixed greens, tucked into a sandwich or with your favorite crisp crackers. —Cynthia Kohlberg, Syracuse, Indiana

We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan

After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. —Cathy Larkins, Marshfield, Missouri

Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California

I served this quiche recipe at a church lunch, and I had to laugh when one guy told me how much he doesn’t like vegetables. He, along with many other people, were surprised by how much they loved this veggie-filled crustless quiche recipe! —Melinda Calverley, Janesville, Wisconsin

Using frozen hash browns and packaged shredded cheese shaves minutes off the prep time of this skillet egg dish, making it an appealing meal you can put together quickly. —Elvira Brunnquell, Port Washington, Wisconsin

Hash browns make a fabulous crust for these individual egg quiches. They look fancy but are actually easy to make. They've been a hit at holiday brunches and other special occasions.—Kate Meyer, Brentwood, Tennessee

A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious souffle. It was so easy—and absolutely delicious. —Joan Hallford, North Richland Hills, Texas

When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. —Chris Pfleghaar, Elk River, Minnesota

This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen

A savory update on baked French toast, this is an easy make-ahead dish that is excellent for brunch and showers. The combination of maple syrup, bacon and nuts makes it impressive and satisfying. —John Whitehead, Greenville, South Carolina

My Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida

Blueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.—Marsha Ketaner, Henderson, Nevada

I like omelets but don't always have time to stand by the stove. That's why I favor this oven-baked variety that I can quickly pop into the oven at a moment's notice. My family frequently requests this for Sunday brunch. They always empty the dish. —Ellen Bower, Taneytown, Maryland

Because it's fast to fix and such a great hit with family and friends, this bacon and eggs dish is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, this bacon and eggs casserole is excellent for an after-church brunch. —Deanna Durward-Orr, Windsor, Ontario

This hearty egg dish is wonderful for any meal of the day. I fix it frequently for special occasions, too, because it's easy to prepare and really versatile. For a change, use spicier sausage or substitute a flavored cheese blend. -Molly Swallow, Pocatello, Idaho

Toad in a hole is one of the first recipes I had my children prepare when they were learning to cook. My "little ones" are now grown (and have advanced to more difficult recipes!), but this continues to be a traditional standby in my home and theirs. —Ruth Lechleiter, Breckenridge, Minnesota

My father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. —Amy Soto, Winfield, Kansas